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A Histological Basis for ‘Hard-To-Cook’ Phenomenon in Red Gram (Cajanus cajan) Cultivars
H. V. NARASIMHA, T. SRINIVAS, H. S. R. DESIKACHARVolume:
54
Year:
1989
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1989.tb08583.x
File:
PDF, 734 KB
english, 1989